OUR FERMENTS

All of our foods are Naturally Gluten-Free, Unpasteurised, Full of Life &
Vegetarian/ Vegan Friendly

These are handmade in traditional ceramic crocks with vegetables grown by Annie Nolan, Liam Heneghan, & Beechlawn Organic Farm
With Seaweeds & Herbs foraged & Grown by us along the Wild Atlantic Way.

MIGHTY HOT SAUCE

Mighty Hot Sauce is our flagship condiment, a recipe I’ve been making & tweaking for over 20 years.

Fermented Carrots, Onions & Apricots bring out a bit of sweetness from Galway grown Habaneros
it’s a “great on everything” ferment for when you need some moreish spice.

WILD IRISH KRAUT

The Wild Irish Kraut is traditional Germanic sauerkraut with an Irish twist.
In addition to Caraway, we add Pouldoody grown Carrots, Celery Seed & seasonally Foraged Greens
Dillisk & other Seaweeds, Wild Garlic, Ground Elder, Nettle, & Dandelion Leaf… to name a few.

SMOKEY RED KRAUT

This is the sauerkraut for lovers of those smokey, umami flavours that invoke the pleasures of the roast & grill.

Red Cabbage infused with Smoked Salt, Spices & a touch of Chipotle Chilli.


I have yet to find a cuisine that doesn’t appreciate some savoury joy, making this a welcome addition to just about every meal!

HAPPY HIPPIE KRAUT

That wonderful healing combo of Turmeric & Black Pepper is enhanced with Beechlawn Organic Ginger, Mustard Seed & locally foraged Seaweeds.

This Ginger forward flavour bomb with magickal healing abilities is a powerful treat.

We also make Toasted Sesame & other Miso, a Wholegrain Kombucha Mustard, Seasonal Pickles, our Kimchi-style Kraut-chi, as well as, ferments for special events or when we run across ingredients that inspire!

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